Results 1 to 10 of about 3,770 (137)

Pickering emulsion: From controllable fabrication to biomedical application

Interdisciplinary Medicine, 2023
Pickering emulsion, stabilized by solid particles, possesses low toxicity, high stability, large surface area as well as good biocompatibility in comparison with traditional molecular surfactant‐stabilized emulsion.
Jiahao Pan, Jun-Bing Fan
exaly   +2 more sources

Tannic Acid-Modified Sodium Caseinate Pickering Emulsion Coatings: Characterization, Enhanced Mechanical/Antibacterial Properties, and Application in Cherry Tomato Preservation [PDF]

Foods
This study developed a tannic acid-modified sodium caseinate (SC-TA) stabilized Pickering emulsion containing bergamot essential oil (BEO) and carboxymethyl tara gum for cherry tomato preservation.
Qiyuan Feng, Hesheng Wang, Xinyu Yang, Linna Wang, Tian Li, Limin Guo, Silong Jia, Yaqian Yang, Youwei Yu, Shaoying Zhang   +9 more
doaj   +2 more sources

Chitosan-Based Composite Films Reinforced with Zein–Inulin–Thyme Essential Oil Pickering Emulsion for Enhanced Structural Integrity and Preservation Capacity [PDF]

Foods
Herein, zein–inulin-stabilized thyme essential oil (TEO) Pickering emulsions were prepared via ultrasonication. The addition of inulin (0.12–0.5%) enhanced emulsion stability and antibacterial activity, with particle sizes ranging from 73.7 to 789.8 nm ...
Liufeng Wang, Hongxin Xue, Yujie Ling, Xinping Zhong, Kuntai Li, Qiuming Zheng, Xiaoqing Chen, Xinyi He, Minghui Tan   +8 more
doaj   +2 more sources

Progress of Freeze-thaw Stability of Pickering Emulsion

Shipin gongye ke-ji, 2022
The freeze-thaw stability of Pickering emulsion refers to the relatively stable characteristics of Pickering emulsion after undergoing a freeze-thaw cycle.
Ziyue SONG, Yang YANG, Dan SU, Likun REN, Xin BIAN, Zhanqian MA, Xiaomei LI, Na ZHANG   +7 more
doaj   +1 more source

Preparation and characterization of Pickering emulsion with directionally embedded antimicrobial peptide MOp2 and its preservation effect on grass carp

Current Research in Food Science, 2023
The peptide MOp2 obtained from Moringa oleifera seeds showed good antimicrobial activity. However, the stability of its activity has not yet been studied.
Xuefeng Wang, Mengying Han, Lirong Zou, Zhiyuan Huang, Wenming Dong, Jiangping Fan, Aixiang Huang   +6 more
doaj   +1 more source

Stability of Oil-in-Water (O/W) Pickering Emulsion Stabilized by Palm Stearin-Based Solid Lipid Particles with Different Crystal Structures [PDF]

Shipin Kexue, 2023
The stability of Pickering emulsion stabilized by solid lipid particles (SLPs) is directly impacted by changes in its crystal structure. The mechanism behind the effect of changes in the crystal structure of palm stearin (PS) as an ideal raw material for
LUO Xin, SU Shuang, LIU Yuan, LI Bing, LI Lin, LIANG Kexin, ZHANG Xia
doaj   +1 more source

Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective

Foods, 2022
In this study, Pickering emulsion gels were prepared by the self-gel method based on kappa carrageenan (kC). The effects of particle stabilizers and polysaccharide concentrations on the microstructure, rheological characteristics, and texture of ...
Tianzhen Xiong, Haomin Sun, Ziyi Niu, Wei Xu, Zhifan Li, Yawen He, Denglin Luo, Wenjie Xi, Jingjing Wei, Chunlan Zhang   +9 more
doaj   +1 more source

Application of Pickering emulsion in oil drilling and production

Nanotechnology Reviews, 2021
When surfactant is used as emulsifier, the stability of emulsion is often greatly reduced with the influence of reservoir conditions (temperature, pressure, salinity, etc.), which shortens the validity period of emulsion.
Fu Lipei, Ma Qianli, Liao Kaili, An Junnan, Bai Jinmei, He Yanfeng   +5 more
doaj   +1 more source

The influence of α and α′ subunits on SPI Pickering emulsions based on natural hybrid breeding varieties

Food Chemistry: X, 2023
In this study, food-grade protein nanoparticles (Wild-NPs, α-lack-NPs, α′-lack-NPs, and (α + α′)-lack-NPs) were organized as emulsion stabilizers via thermal induction.
Chunmei Gu, Pengchao Dong, Feihong Jiang, Hongling Fu, Bo Lyu, Haoming Li, Youbao Li, Hansong Yu, Weichang Dai   +8 more
doaj   +1 more source

Octenyl succinic anhydride starch and its polyelectrolyte complexes as stabilizers in Pickering emulsions [PDF]

Pharmaceutical Sciences Asia, 2022
Pickering emulsions, also known as emulsions stabilized by solid particles, have been increasingly applied in pharmaceutical products due to their high stability and non-toxicity.
Nattawut Charoenthai, Kun Sodalee, Satit Puttipipatkhachorn   +2 more
doaj   +1 more source